Drexler’s Ribs

The old barbecue pit on Dowling in Houston that is now called Drexler’s has a remarkable pedigree. The pit was built by Harry Green in 1952. Green sold the place to one of his cooks, an old-timer named Tom Prevost. Prevost passed it on to his nephew, James Drexler (brother of former college and professional basketball star Clyde Drexler). Don’t miss the falling-off-the-bone East Texas ribs. James has been smoking ribs on the old pit on Dowling Street now for 27 years. Here’s his recipe for smoking pork ribs at home. Serves 2 to 4.

1 rack pork spareribs (under 3 1/2 lbs)

1/4 c. paprika

2 T. salt

2 T. sugar

1 T. garlic powder

1 T. onion powder

Rinse the ribs, then dry them. Sprinkle the seasonings on both sides, and rub them in.Set up your smoker for indirect heat with a water pan. Use wood chips, chunks, or logs, and keep up a good level of smoke. Maintain a temperature between 250–300 degrees. Place ribs on smoker, bone side down, as far away from the fire as possible. Cook for 3 to 31/2 hours or until a toothpick goes through easily when inserted between the bones.

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Published monthly by the Texas Department of Transportation, Texas Highways, the official travel magazine of Texas, encourages travel to and within the Lone Star State and tells the Texas story to readers around the world.